From the coco kitchen

Place the chicken in a ziplock bag. Pour the spice blend into the bag with the chicken and add 2 tbsp of olive oil. Close the bag and massage with the spices and olive oil. Place the bag in the refrigerator until you are ready to grill. If you have time, the longer you marinate the chicken, the more flavorful it becomes. However, if you’re short on time, marinating it for 30 minutes in the refrigerator is fine.

Place the sweet potatoes in a bowl, toss with salt and pepper to taste and 1 tbsp of olive oil. Make sure all of the potatoes are coated. When they are fully coated, pour the sweet potatoes onto a parchment paper-lined tray and roast in the oven on 375 degrees for 35-40 minutes, depending on how well done you like your potatoes.

Prepare the salad- Slice the cucumbers and radish into rounds, half the cherry tomatoes and slice the shallot very finely. Toss the salad in the Coco Mediterranean Lemon Dressing.

Heat a skillet or your grill on medium-high heat for about 5 minutes. Place the chicken on the skillet or grill and cook for about 5 minutes per side. Remove the chicken and let it rest for 5 minutes to lock in all those delicious juices.

Place the cooked chicken, sweet potatoes and dressed salad on a plate and dig in. Enjoy!